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Homemade Butterfly Cake

 Homemade Butterfly Cake
For the cutest cake for a birthday party, try this yummy cake with an easy decoration. The guest will be so impress with this delicious cake.—Bonnie Jost, Manitowoc, Wisconsin
8-10 ServingsPrep: 1 hour Bake: 25 min.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon grated orange peel
  • 1 teaspoon orange extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • FROSTING:
  • 3/4 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Yellow gel or paste food coloring
  • Assorted colored sugar
  • 6 small gumdrops
  • Orange peel

Directions

  • In a large bowl, cream butter and sugar. Add the eggs, orange peel
  • and extract; beat until combined. Combine the flour, salt and baking
  • soda; add to the creamed mixture alternately with sour cream. Spoon
  • into two greased 9-in. heart-shaped baking pans; spread evenly in
  • pans. Bake at 350° for 25-30 minutes or until a toothpick

2 of 2

Homemade Butterfly Cake (continued)

Directions (continued)

  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pans to wire racks to cool completely.
  • Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. For
  • the butterfly wings, place the cut ends of the heart cakes together
  • on a 17-in. x 15-in. covered board. Trim reserved cake pieces to
  • form the rounded ends of the butterfly's body.
  • In a small bowl, cream butter and cream cheese. Add confectioners'
  • sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set
  • aside. Frost cake sides and top with white frosting. Cut a small
  • hole in the corner of a pastry or plastic bag; insert #6 round tip.
  • Fill bag with remaining white frosting; set aside.
  • Frost a portion of each wing with yellow frosting. Decorate
  • butterfly's body and wings with colored sugars. Pipe white frosting
  • to separate colored sections on wings to outline the body. Decorate
  • the wings with gumdrops.
  • Using a citrus stripper, cut two 12-in. long pieces of orange peel.
  • Wrap around the handle of a wooden spoon. Remove from spoon and
  • place above the body for antennae. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 775 calories, 40 g fat (25 g saturated fat), 174 mg cholesterol, 472 mg sodium, 99 g carbohydrate, 1 g fiber, 6 g protein.